Ingredients for Asian Salad In Shells
- 1 (12 ounce) package jumbo pasta shells
- 1 (12 ounce) package broccoli slaw mix
- 1 large red bell pepper, finely diced
- Yellow Bell Pepper (not specified with quantity in primary source, implied for garnish in instructions)
- 1 cup shredded carrots
- 1/4 cup chopped green onions
- 1/2 teaspoon grated fresh ginger
- Garlic Cloves (not specified in primary source or instructions)
- Serrano Chili (not specified in primary source or instructions, recipe uses red pepper flakes)
- 1/4 cup chopped fresh cilantro
- 1/4 cup creamy peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- Brown Sugar (not specified in primary source or instructions)
- Canola Oil (not specified in primary source or instructions, recipe calls for olive oil)
- 1 teaspoon sesame oil
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 cup cooked shrimp, chopped (optional)
- 1/2 cup chopped cucumber
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1 cup shredded red cabbage
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asian Salad In Shells? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Asian Salad In Shells
- Cook 1 pound pasta shells according to package directions until al dente. Drain and rinse under cold water.
- While pasta cooks, prepare the vinaigrette: In a food processor, combine 1/4 cup peanut butter, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon grated ginger, 1/4 teaspoon red pepper flakes (optional), and 1/4 teaspoon salt.
- With the food processor running, slowly drizzle in 1/4 cup olive oil until emulsified. Scrape into a bowl and let sit for at least 30 minutes to allow flavors to meld.
- In a large bowl, combine 1 cup shredded carrots, 1 cup shredded red cabbage, 1/2 cup chopped cucumber, 1/2 cup chopped bell pepper (red and/or yellow), 1/4 cup chopped cilantro, and the cooked pasta shells.
- Pour the vinaigrette over the salad and toss gently to coat. Reserve some red and yellow bell pepper for garnish.
- Stuff the pasta shells with the salad mixture.
- Garnish with reserved red and yellow bell pepper slices.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to fully develop. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
19g
Fat
13g
Carbs
17g
